- 1/4 cup white-wine vinegar
- 1/4 cup white wine
- 4 tablespoons chopped fresh tarragon
- 1 tablespoon minced shallots
- 1 teaspoon white peppercorns
- 4 large egg yolks
- 2 sticks unsalted butter, melted
- 1 tablespoon plus 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 3 pounds tri-tip steak
- 2 tablespoons olive oil
- 1 recipe Pommes Frites
In a small saucepan, combine vinegar, wine, 2 tablespoons tarragon, shallots, and peppercorns. Bring to a boil over medium-high heat and reduce mixture to 2 tablespoons, about 7 minutes. Strain liquid and discard solids. Cool slightly.
Place egg yolks in a metal bowl over a double boiler, add vinegar reduction, and whisk for 2 minutes. While whisking, slowly pour in melted butter in a slow and steady stream. Add remaining 2 tablespoons of tarragon and 1 teaspoon salt, and whisk rapidly for another 45 to 60 seconds, until thickened. If sauce is too thick, add 1 tablespoon very hot tap water. (The bearnaise sauce can be kept at room temperature for an hour before serving.)
Season steaks on both sides with the remaining 1 tablespoon of salt and the black pepper.
Preheat the oven to 400 degrees.
Heat a large grill pan over medium heat and add olive oil. When oil begins to smoke, add steaks and cook for 10 to 12 minutes per side, depending on thickness, for medium-rare. Remove steaks from grill and allow to rest for 8 to 10 minutes before slicing thinly across the grain.
Serve steak with pommes frites and bearnaise sauce on the side.
Grilled Flat-iron Steak With Avocado, Tomato, And Red Onion Salad
Avocado, Tomato and Red Onion Salad
Classic Moules Marinieres With Pommes Frites
Pan-seared Halibut In A Miso Broth With Enoki Mushrooms, Edamame, And Pea Sprouts
Chicken-fried Steaks And Oysters With Cream Gravy
Espresso And Cocoa Rubbed Flank Steak With A Citrus And Plum Salad
Banana Cream Pie with Caramel Drizzles and Chocolate Sauce
Quail Milton with Wild Mushroom-Andouille Duxelles and Port Wine Sauce